Bone in Venison Chops??

[KDM]

Any of you DIY deer processors out there cut the chops with the bone left in or do leg steaks from the hind quarter? If so, is there a taste difference? Watched a ytube vid of a European guy processing their deer like we do hogs, cows, and sheep leaving the bones in and using a band saw. I've always boned all the meat out, but maybe that's not the only good way to get good venison. Anyway, thanks in advance fellas.

 

[svnmag]

Seems intriguing: From my reading: Venison fat goes rancid quickly: IDK if this translates to BONE. Brits don't dress pheasant until fluid drains from beaks in warm barns. The French eat cheese which literally smells of vomit/shit.

FWTW/IDK.

That is all.

 

[Honkerslayr]

Going to try it this year if I'm lucky to get out at least and lucky enough to harvest a deer. What I'm doing is just taking an entire hindquarter, trimming the outside of any fat or anything else you'd not prefer to eat and laying it flat. then just start in the middle preferably(depending how many you may want because they will be quite large) and slice your desired width perdendicular or crosswise to the femur. Use a saw of any kind to get through the bone and finish cutting through the meat with your knife. They often call this the caveman steak. I'm going to just try a few because of how large they will be and it will definitely feed a few. You'll get to try the top round, eye of round, bottom round and tri-tip. I notice flavor to be generally the same as chops but tenderness a bit less than the rounds, sometimes they can be almost unnoticeable as well. All depends but you can't go wrong as long as the meat has been properly taken care of after the harvest in my opinion. Something new I came across anyhow, seems easy and fun, especially if a person enjoys a great deer steak.

https://realtree.com/timber-2-table...lBPMHU2rEwk5ngxMNRrpwGoMyi-do55HqCAcELi0_9z14

I'm definitely going to cut it when partially frozen as well, probably easier to get a better cut and vac seal right afterwards.

 

[KDM]

That cut is what I call a leg steak. I really like that cut from lamb or hogs. Depending on how big the hind quarter is, I might cut the leg steak into two pieces. Not a big fan of leg o' lamb, but lamb leg steaks are very very good and on most hogs I've done the leg steaks are, to me, indistinguishable from the pork chops and they have much more evenly distributed fat. Unlike pork or lamb chops where the fat is primarily on the one side. Now, I'm hungry.

 

[Iwhackwheat]

My uncle had a meat band saw when I was young….I really miss it. Chops were great, but even better were bone in steaks from the hind quarter of a young deer. Not condoning shooting the little ones but if it happens enjoy.